Vanilla ice cream with chocolate sauce

You can't beat good old vanilla ice cream, add the chocolate sauce and you have a little bit of extra indulgence. It's nice to spoil yourself every once in a while. The trick with the custard base is to let it sit in the fridge overnight as it produces a creamier finish. I've been making quite a few ice creams with the Magimix Gelato expert, naturally vanilla is one that ticks all the boxes for everyone.

4 egg yolks90g sugar300ml cream300ml full fat milk1 vanilla pod, you can also use 10ml vanilla bean paste or 15ml vanilla extract instead if pods are difficult to get hold of

Split the pod in half, scoop out the seeds with a knife and place in with the milk and cream in a pan, add the pod as wellHeat the cream and milk until just before boiling point and turn off the heatWhisk the sugar and egg yolks in a bowl until light and fluffyPour the cream, milk and vanilla pod mix slowly into the sugar and egg yolk whisking as you doPour the mix back into the pan and continue to whisk slowly on a low heat until it reaches 70c, keep it at 70c for at least 5 minutes which will pasteurise the custard

Allow to cool and place the in fridge overnight

Turn the ice cream maker on for at least 5 minutes before usingPour 35ml of the saline solution or neutral alcohol solution into the main bowl before placing the removable bowl in, fix in the paddleNext strain the custard into a jug using a fine mesh sieveTurn on the ice cream function and pour in the infused custardThe mixture will take about 35 minutes to churn

Chocolate sauce

100g 54% chocolate beads

30ml double cream

Heat the chocolate and cream together in a pan on a low heat until the chocolate has melted